| 1 | Medium | Cauliflower |
| 1 | Medium | Chopped onion |
| 1/3 | Cup | Celery, diced |
| 3 | Sprigs | Fresh parsely, chopped |
| 1 | Tbsp. | Butter or margarine, melted |
| 1 | Tbsp. | Cornstarch |
| 1 | Cube | Chicken bouillon |
| 1 | Cup | Hot water |
| 1 | Tbsp. | Soy sauce |
| 1 | Dash | Fresh ground pepper |
Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling water - about 8-10 minutes or until crisp-tender; drain.
Saute onion, celery and parsely in butter until tender. Remove from heat; add cornstarch, stirring until blended. Dissolve bouillon cube in 1 cup hot water; gradually add to vegetable mixture, stirring constantly. Add soy sauce and pepper; cook over medium heat, stirring constantly until smooth and thickened. Pour over cauliflower in serving dish.
YIELD: 6 Servings